Not to worry, NW cuisine leaves nothing to be desired. We've got it all.

Apparently the Saints forgot their Zaterains and their defense. Tough break. Yeah Seahawks.

*

Carey, I was standing in front of the Hilton Airport Hotel at Charles DeGaule near Paris*waiting for the shuttle* One other guy was there so we struck up a conversation* He said that he had been in Europe for 7 weeks on business and was glad to be headed home.* He said that he was from Baltimore, and that he could prove it.* I asked how.* He pulled a bottle of Old Bay Seasoning from his wind breaker pocket.* Those guys can't live without the stuff!

Not to worry, NW cuisine leaves nothing to be desired. We've got it all.

Apparently the Saints forgot their Zaterains and their defense. Tough break. Yeah Seahawks.
Carey, I was standing in front of the Hilton Airport Hotel at Charles DeGaule near Paris*waiting for the shuttle* One other guy was there so we struck up a conversation* He said that he had been in Europe for 7 weeks on business and was glad to be headed home.* He said that he was from Baltimore, and that he could prove it.* I asked how.* He pulled a bottle of Old Bay Seasoning from his wind breaker pocket.* Those guys can't live without the stuff!DonDon't tell our moderators or any of our other friend from the Gulf area, but I couldn't live without the Old Bay, Tobasco Sauce, etc. Not to mention a couple good cookbooks I got down in Grand Isle, LA. I sure miss those Gulf Shrimp too.

KeithI think you'll need to send a bill to Old Bay for all of our promotion of their product.*
I really miss the Gumbo down there too. I have yet to perfect a quality roux for mine. I have a new cast iron pan that I hope will solve that problem.

Don (Moodstruck) mentioned the guy he met at the airport with his Old Bay, which reminds me
of a friend that takes his own hot sauce with him into every restaurant he visits.

Keith
I think you'll need to send a bill to Old Bay for all of our promotion of their product.*
I really miss the Gumbo down there too. I have yet to perfect a quality roux for mine. I have a new cast iron pan that I hope will solve that problem.

Don (Moodstruck) mentioned the guy he met at the airport with his Old Bay, which reminds me
of a friend that takes his own hot sauce with him into every restaurant he visits.

*

Carey, here is the way I do a roux.* After you add the flour to the fat, cook it down to be very brown.* You will have to stir constantly to keep the lumps from forming.* The flour has to cook and it has to come to a boil to reach it thickening.* If it is too thick, bring it back to consistancy with water.* To me, a good roux is about the color of carmel or maybe even a little darker.* I don't really care for a blond roux.* You have got to have filet to make a good gumbo.

Just a few things I love about the South.* Whoever heard of Yankee fried chicken?

Keith
I think you'll need to send a bill to Old Bay for all of our promotion of their product.*
I really miss the Gumbo down there too. I have yet to perfect a quality roux for mine. I have a new cast iron pan that I hope will solve that problem.

Don (Moodstruck) mentioned the guy he met at the airport with his Old Bay, which reminds me
of a friend that takes his own hot sauce with him into every restaurant he visits.

Carey, here is the way I do a roux.* After you add the flour to the fat, cook it down to be very brown.* You will have to stir constantly to keep the lumps from forming.* The flour has to cook and it has to come to a boil to reach it thickening.* If it is too thick, bring it back to consistancy with water.* To me, a good roux is about the color of carmel or maybe even a little darker.* I don't really care for a blond roux.* You have got to have filet to make a good gumbo.

Just a few things I love about the South.* Whoever heard of Yankee fried chicken?

You are so right about that. Even us yankees don't call our chicken Northern Fried.

As to the roux color, that is where I fail. I can't get beyond blonde, even after hours of careful heat control and constant stirring. I will give it a try with my new cast iron pan.